Harissa Chicken Stew Recipe

Serving Size: 6
Total Time: 8 hours 10 minutes

📝 Ingredients:

• 2 lb boneless, skinless chicken thighs (trimmed of excess fat)
• 4 cups chicken broth
• 2 cups frozen mirepoix
• 3 tbsp harissa paste
• 1 tsp garlic powder
• ½ tsp dried thyme
• 4 russet potatoes, peeled
• 1 cup frozen peas
• Salt and pepper to taste

---

👨‍🍳 Instructions:

1. Place the broth, mirepoix, harissa paste, garlic powder, thyme, and salt in your slow cooker. Stir to combine.
2. Add the chicken and potatoes. Cover and cook on Low for 8 hours.
3. When ready, transfer the potatoes to a plate. Mash two of them with a fork and cut the remaining into cubes.
4. Place the mashed and cubed potatoes back into the slow cooker.
5. Remove the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the slow cooker.
6. Add the frozen peas and stir to combine.
7. Let the stew rest for 5 minutes or until heated through.
8. Season with additional salt and pepper if needed. Serve warm and enjoy!